• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

No-Bake Chocolate Peanut Butter Crispy Bars (Gluten Free + Vegan)

★★★★★ from 6 reviews

Bar Cookies· Chocolate· Dairy Free· Desserts· Gluten Free· No-Bake· Peanut Butter· Refined Sugar Free· Vegan

1/22
Pin1.6K
Share78
Tweet
1.6K Shares
Jump to Recipe·Print Recipe

You only need FIVE ingredients to make these No-Bake Chocolate Peanut Butter Crispy Bars! These gluten-free and vegan bars are sure to satisfy your chocolate peanut butter cravings.

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

Have you ever had a Scotcharoo? They were never a staple in my family, but I remember all of my friends making them when I was a kid, and helping my friends make them during sleepovers we were preteens. They were sooo good, but so unhealthy. Even my preteen-self knew that much.

They’re essentially a combo of corn syrup, white sugar, peanut butter, rice crispy cereal, butterscotch chips, and chocolate chips. Sounds healthy, right?

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

Recently, I was talking about Scotcharoos with Jesse and asked if he had ever had one. He hadn’t, and I realized this was a perfect opportunity for me to take an old fave and make it a little more guiltless. Don’t worry – there’s not a drop of corn syrup in sight here!

These No-Bake Chocolate Peanut Butter Crispy Bars are a healthier version of the old fave, and they’re made SO simply – just five ingredients needed! They can be on your table within 45 minutes to an hour of when you start…and most of that is just time waiting for them to set up.

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

Let make No-Bake Chocolate Peanut Butter Crispy Bars!

To make the crispy, peanut buttery base, you’ll need puffed rice cereal, peanut butter, maple syrup, and coconut oil. A little salt too, if your peanut butter is unsalted. I used gluten-free puffed brown rice cereal. If you’re gluten-free, make sure you seek out a gluten-free puffed rice cereal if that’s a necessity for you.

If you’re not a peanut butter person, you can totally use another nut butter here too! Almond butter or cashew butter would be delicious. Honey could also probably substitute for the maple syrup – I haven’t tried it though, so no guarantees. I wouldn’t switch out the coconut oil for another oil though since it helps the bars firm up and hold together.

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

You’ll boil the liquid ingredients together for a few minutes. Then, you mix them up with the crispy rice cereal to form the base. After you press into the pan and leave that to set, you’ll met the dark chocolate and peanut butter together and then slather it all over the top.

To garnish, I topped with chopped roasted peanuts and flaky sea salt. If you’ve been around here for a minute, you know I LOVE a bit of flaky sea salt on top of my desserts, especially the chocolate ones. If you’re not into it though, skip it – no harm, no foul.

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

I brought these no-bake chocolate peanut butter crispy bars over to my aunt’s house when we were celebrating my cousin’s birthday. They were half-devoured before we even cut the cake! Safe to say, they were a hit. The crispy peanut butter base is crunchy perfection. The chocolate stays super smooth and ganache-like thanks to the peanut butter in there.

These are heaven for me and my fellow chocolate peanut butter lovers! If you’re one of us, I certainly hope you’ll give these a try :) enjoy!

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

Facebook | Instagram | Twitter | Pinterest
Remember to #bakerita if you try the recipe!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.

Chocolate Peanut Butter Crispy Bars


★★★★★

4.8 from 6 reviews

  • Author: Rachel
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 16 bars 1x
Print Recipe
Pin Recipe

Description

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.


Scale

Ingredients

  • 2½ cups gluten-free puffed brown rice cereal
  • ½ cup (128g) peanut butter
  • ⅓ cup (107g) maple syrup
  • 2 tablespoons coconut oil
  • ¼ teaspoon kosher salt optional – use if your peanut butter is unsalted

For the chocolate topping

  • 6 oz. dark chocolate, chopped
  • 2 tablespoons peanut butter

Optional garnish

  • ¼ cup chopped roasted peanuts
  • 1 teaspoon flaky sea salt

Instructions

  1. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
  2. Place the puffed brown rice cereal in a large mixing bowl.
  3. In a small saucepan, combine the peanut butter, maple syrup, coconut oil, and salt if using, over medium-low heat. Whisk to incorporate and melt the coconut oil, and then bring to a boil. Turn down to a simmer and let bubble for 3 minutes, whisking the whole time.
  4. After 3 minutes, remove from the heat and pour over the brown rice cereal. Stir to combine completely, making sure to coat all of the cereal.
  5. Pour the mixture into the prepared pan and use your hand or a spatula to press the bars down firmly. Set aside to let them firm up.
  6. While the bars firm up, place the chopped dark chocolate and peanut butter in a microwave safe bowl and microwave in 30 seconds increments, stirring between each, until it’s smooth and melted.
  7. Spread the chocolate over the peanut butter crispy bars. If using, garnish with peanuts and flaky sea salt.
  8. Let firm up in the fridge for at least 30 minutes before cutting into 16 squares. Store in the refrigerator.
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

These Chocolate Peanut Butter Crispy Bars are crunchy peanut butter perfection, and you only need FIVE ingredients to make them! These gluten-free and vegan crispy bars are sure to satisfy your chocolate peanut butter cravings.
Pin1.6K
Share78
Tweet
1.6K Shares

31 Comments

Subscribe for More Recipes!

« Flourless Almond Butter Chocolate Chip Cookies (Gluten Free + Vegan)
Chocolate Peanut Butter Caramel Tarts (Gluten Free, Grain Free + Vegan) »

Comments

  1. Lucia Wright says

    January 22, 2018 at 5:35 am

    I LOVE SCOTCHAROOS. I am so excited to make these!!!! These are my little brother’s very favorite treat in the world.

    Reply
    • Rachel says

      January 22, 2018 at 10:19 am

      Yayyy I hope you adore them Lucia!!

      Reply
  2. Sabrina says

    January 22, 2018 at 10:34 am

    Hi!
    Will definitely try this one at home but I need a nut free alternative… do you think this could be made (and still taste good) with sunflower seeds butter or any other seed butter like maybe sesame!?
    Need to make nut free desserts for school…
    Thank you!

    Reply
    • Rachel says

      January 22, 2018 at 10:55 am

      Hi Sabrina, yes I’d go with sunflower seed butter instead of tahini, as sometimes tahini can be bitter. Enjoy!! :)

      Reply
  3. Hannah says

    January 24, 2018 at 7:45 am

    Anything with peanut butter sounds pretty amazing to me :) Also, your photos are fantastic! Do you have any tips for taking pictures?

    My blog: https://healthybakingwithacupofocd.wordpress.com/

    Reply
    • Rachel says

      January 24, 2018 at 8:03 am

      Thank you so much!! And my best advice is to learn your camera settings, shoot on manual, and practice, practice, practice! :)

      Reply
  4. Katie | Healthy Seasonal Recipes says

    January 28, 2018 at 3:39 am

    I’m from the North East, so I didn’t grow up eating Scotcharoos, but they sound so yummy. I mean, what’s not to love about chocolate and peanut butter together! I love the way you’ve swapped in maple syrup.

    Reply
    • Rachel says

      January 28, 2018 at 9:44 am

      Thanks so much Katie! They’re definitely a healthier version of the original. I hope you’ll give them a try!

      Reply
  5. Alice says

    January 28, 2018 at 12:56 pm

    Looks delicious, what brand of peanut butter did you use? Thanks,

    Reply
    • Rachel says

      January 28, 2018 at 9:36 pm

      I always use peanut butter with just one ingredient: peanuts. It’s usually Crazy Richard’s or Organic Creamy from Trader Joe’s.

      Reply
  6. Celia (Chicago Jogger) says

    January 29, 2018 at 1:32 am

    I grew up in Iowa and we always had scotcharoos for a sweet treat! Your healthier version sounds amazing.

    Reply
    • Rachel says

      January 29, 2018 at 12:03 pm

      I hope you’ll give them a try, and that they bring back some good memories :) thanks Celia!

      Reply
  7. DJ says

    February 6, 2018 at 2:11 pm

    Made these with my kids on a snowy day, easy and yummy! Thanks for the recipe.

    ★★★★

    Reply
    • Rachel says

      February 6, 2018 at 3:14 pm

      So glad you and your kids are enjoying them! Thanks for the feedback.

      Reply
  8. Elizabeth says

    February 13, 2018 at 4:28 pm

    These are so good Rachel! I love how easy they are too. The dark chocolate pb layer is definitely my favorite part :)

    ★★★★★

    Reply
  9. LJ says

    February 13, 2018 at 9:43 pm

    These are DELISH but I think I used the wrong kind of puffed brown rice cereal because mine aren’t crunchy or crispy. They aren’t quite soggy but they are soft. I used Arrowhead Mills brand puffed brown rice cereal. Which brand so you recommend for crispy bars? Thanks!

    Reply
    • Rachel says

      February 14, 2018 at 9:57 am

      Hi LJ, sorry you had trouble with it being crunchy! I tested these with One Degree Organics Brown Rice cereal and with Nature’s Path and it worked well with both of those.

      Reply
  10. Carley Schweet says

    March 2, 2018 at 6:49 pm

    Wow! these are an amazing little treat that I’ve added to my self care practice ;) Nice work!

    ★★★★★

    Reply
    • Rachel says

      March 3, 2018 at 8:08 am

      So glad you’re enjoying them! Thanks for the love Carley :)

      Reply
  11. Amanda says

    March 26, 2018 at 9:18 am

    Hi

    How long do these last in the fridge?

    Thanks

    ★★★★★

    Reply
    • Rachel says

      March 26, 2018 at 9:43 am

      They’re best the first two days – then they’re still good, but the crispy cereal starts to soften. Enjoy!

      Reply
  12. Mary K. says

    November 24, 2018 at 8:59 pm

    These were so easy and delicious. I made them for a party and they were a hit. Will definitely make these again.

    ★★★★★

    Reply
    • Rachel says

      November 25, 2018 at 8:50 am

      So thrilled the bars were a hit, Mary! Thanks for the feedback :)

      Reply
  13. Hazel says

    January 22, 2019 at 8:02 pm

    This looks amazing!! Would this not hold together in room temp? I am planning to wrap them individually to give out as presents on events and wondering if it would still be nice and presentable then!

    Reply
    • Rachel says

      January 23, 2019 at 9:31 am

      Hi Hazel, they might get a little soft and crumbly if at room temperature for too long, but wrapping individually will likely help them hold together! Should be fine for a few hours :)

      Reply
  14. Brigitte says

    February 10, 2019 at 1:29 pm

    I have been making those twice already it’s a recipe I will keep . I tweaked it a little I roast 1/2 cup unsalted almond chopped them , handful dried cherries , 1/3 cup dark chocolate chips a handful unsweetened coconut I use no salt no sugar no added oil peanut butter , I found one that is chunky and it’s thin it’s called Richard’s . If you use a thicker peanut butter you can’t cook it for 3 minutes it sticks at the bottom of the pan . I also add 2 more table spoons of peanut butter because I added more ingredients .I wait 15 minutes than I add the cool peanut butter/ maple syrup mix so my chocolate doesn’t melt ….it’s the best a very nice recipe that you can adjust to your own taste . It’s so good that when I start eating it I just can’t stop.

    ★★★★★

    Reply
    • Rachel says

      February 10, 2019 at 2:25 pm

      Thanks so much for the feedback, your version sounds delicious! Crazy Richard’s is one of my favorite PB brands. I always use natural peanut butter with nothing added and that’s what I always recommend using. Enjoy!!

      Reply
  15. Carol says

    November 20, 2019 at 7:52 am

    Hi, i have been looking for something like this. Do you think using sugar free syrup would work ok?

    Reply
    • Rachel says

      November 20, 2019 at 8:12 am

      Hi Carol, I haven’t tested it with that so unfortunately, I can’t confidently recommend it. My concern would be that the maple syrup helps everything stick together, so they may be more crumbly, but should still taste good. Hope this helps!

      Reply
  16. Lise says

    September 22, 2020 at 4:54 am

    Hi there, we have tried to make these a few times, but can’t seem to get the measurements right. For the rice puffs, many grams is 2 1/2 cup please? The online converters yields so many different answers, and I always end up having to make lots of extra chocolate/peanut butter mix. Can’t wait to get these right as it looks like such a lovely recipe!! Thank you in advance. Lise x

    Reply
    • Bakerita | Rachel Conners says

      September 23, 2020 at 2:00 pm

      Hi Lise, you’ll want to check the side of the box to see how much your specific brand weighs! It may be helpful for you to add the rice puffs slowly to the peanut butter mixture until you get the consistency you’re after. Hope this helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

Gluten-Free Vegan Cookie Dough Brownies

Vegan Tahini Cauliflower Steaks

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖
Two days out from Super Bowl Sunday 🏈✨ and wh Two days out from Super Bowl Sunday 🏈✨ and while I have no idea whose playing...I do know what I’ll be eating 😏 I rounded up over FIFTY, yes 50+, vegan + gluten-free super bowl recipes for you to drool over! Here’s some faves, and head to the link in my profile to see them ALL.

1️⃣ Vegan Potato Skins with Tempeh Bacon - these are a MUST. too good. 

2️⃣ Vegan Chili! A vegan take on my award-winning chili. Google “bakerita best chili” for the OG version if you’re not vegan!

3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

Copyright © 2021 Bakerita · Web Design by Viva la Violet